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EBOOK
Author Wrolstad, Ronald E., 1939-
Title Food carbohydrate chemistry / Ronald E. Wrolstad.
Imprint Hoboken, N.J. : Wiley-Blackwell, 2012.
Edition First edition.

LOCATION CALL # STATUS MESSAGE
 OHIOLINK WILEY EBOOKS    ONLINE  
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Series IFT Press series ; 48
IFT Press series ; 48.
Subject Carbohydrates.
LOCATION CALL # STATUS MESSAGE
 OHIOLINK WILEY EBOOKS    ONLINE  
View online
Series IFT Press series ; 48
IFT Press series ; 48.
Subject Carbohydrates.
Description 1 online resource (xx, 217 pages) : illustrations.
Edition First edition.
Bibliography Note Includes bibliographical references and index.
Summary "Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features"-- Provided by publisher.
Contents Composition of Sweeteners -- Cane and Beet Sugar -- Honey -- Starch-Derived Sweeteners -- Inulin Syrup -- Sugar Composition of Fruits and Fruit Juices -- 3. Reactions of Sugars -- Mutarotation -- Oxidation of Sugars -- Glycoside Formation -- Acid Catalyzed Sugar Reactions -- Alkaline-Catalyzed Sugar Reactions -- Summary -- 4. Browning Reactions -- Key Reactions in Maillard Browning -- Introductory Comments -- Sugar-Amino Condensation -- The Amadori and Heyn's Rearrangements -- Dehydration, Enolization, and Rearrangement Reactions -- The Strecker Degradation -- Final Stages: Condensation and Polymerization -- An Alternate Free-Radical Mechanism for Nonenzymatic Browning -- Measurement of Maillard Browning -- Control of Maillard Browning -- Introductory Comments -- Water Activity -- The Importance of pH -- Nature of Reactants -- Temperature -- Oxygen -- Chemical Inhibitors -- Other Browning Reactions.
1. Classifying, Identifying, Naming, and Drawing Sugars and Sugar Derivatives -- Structure and Nomenclature of Monosaccharides -- Aldoses and Ketoses -- Configurations of Aldose Sugars -- D- vs. L-Sugars -- Different Ways of Depicting Sugar Structures -- Fischer, Haworth, Mills, and Conformational Structures -- Classifying Sugars by Compound Class--Hemiacetals, Hemiketals, Acetals, and Ketals -- Structure and Nomenclature of Disacchaarides -- Structure and Optical Activity -- A Systematic Procedure for Determining Conformation (C-1 or 1-C), Chiral Family (D or L), and Anomeric Form (α or β) of Sugar Pyranoid Ring Structures -- Structure and Nomenclature of Sugar Derivatives with Relevance to Food Chemistry -- Glycols (Alditols) -- Glyconic, Glycuronic, and Glycaric Acids -- Deoxy Sugars -- Amino Sugars and Glycosyl Amines -- Glycosides -- Sugar Ethers and Sugar Esters -- 2. Sugar Composition of Foods -- Sugar Content of Foods.
Caramelization -- Ascorbic Acid Browning -- Enzymatic Browning -- Assessing Contributing Factors to Nonenzymatic Browning -- 5. Functional Properties of Sugars -- Taste Properties of Sugars -- The Shallenberger-Acree Theory for Sweetness Perception -- Sugar Solubility -- Crystallinity of Sugars -- Hygroscopicity -- Humectancy -- Viscosity -- Freezing Point Depression and Boiling Point Elevation -- Osmotic Effects -- 6. Analytical Methods -- Physical Methods -- Refractometry -- Density -- Polarimetry -- Colorimetric Methods -- Total Sugars by Phenol-Sulfuric Acid -- Reducing Sugar Methods -- Chromatographic Methods -- Paper and Thin-Layer Chromatography -- Gas-Liquid Chromatography -- HPLC -- Enzymic Methods -- Carbon Stable-Isotopic Ratio Analysis (SIRA) -- 7. Starch in Foods -- Sources of Starch -- Molecular Structure of Starch -- Starch Granules -- Gelatinization and Pasting: The Cooking of Starch.
1. Classifying, identifying, naming, and drawing sugars and sugar derivatives -- 2. Sugar composition of foods -- 3. Reactions of sugars -- 4. Browning reactions -- 5. Functional properties of sugars -- 6. Analytical methods -- 7. Starch in foods -- 8. Plant cell wall polysaccharides -- 9. Nutritional roles of carbohydrates -- Appendices.
Fate of Nonabsorbed Monosaccharides, Sugar Derivatives, and Oligosaccharides -- Dietary Fiber -- Carbohydrate Nutrition and Human Health -- Appendices -- Unit 1. Laboratory/Homework Exercise--Building Molecular Models of Sugar Molecules -- Unit 2. Homework Exercise--Recognizing Hemiacetal, Hemiketal, Acetal, and Ketal Functional Groups -- Unit 3. Laboratory/Homework Exercise--Specification of Conformation (C-1 or 1-C), Chiral Family (D or L), and Anomeric Form (α or β) of Sugar Pyranoid Ring Structures -- Unit 4. Demonstration of the Existence of Plane-Polarized Light and the Ability of Sugar Solutions to Rotate Plane-Polarized Light -- Unit 5. Laboratory Exercise--Sugar Polarimetry -- Unit 6. Laboratory Exercise or Lecture Demonstration--The Fehling's Test for Reducing Sugars -- Unit 7. Laboratory Exercise--Student-Designed Maillard Browning Experiments -- Unit 8. Laboratory Exercise or Lecture Demonstration--Microscopic Examination of Starch -- Unit 9. Names and Structures of Oligosaccharides.
ISBN 9781119949145 (electronic bk.)
1119949149 (electronic bk.)
9781118688496 (electronic bk.)
111868849X (electronic bk.)
9780813826653 (hardback)
0813826659 (hardback)
ISBN/ISSN 9786613404732
OCLC # 774290333
Additional Format Print version: Wrolstad, Ronald E., 1939- Food carbohydrate chemistry. 1st ed. Hoboken, N.J. : Wiley-Blackwell, 2012 9780813826653 (DLC) 2011036449 (OCoLC)751780797